Place a fine mesh strainer over a deep bowl that can collect the dripping liquid. Line the strainer with two or three layers of clean cheesecloth, allowing extra fabric to hang over the edges. The cloth works as a filter that separates the thick yoghurt solids from the watery whey.

Spoon the salted yoghurt into the prepared cheesecloth carefully so it sits in the centre. Gather the cloth edges together and twist them gently to create a secure bundle. Tie the cloth with a kitchen string or loop it around a wooden spoon so the yoghurt hangs freely over the bowl without touching the base.

Transfer the suspended yoghurt bundle to the refrigerator and allow it to strain slowly. Over several hours, pale yellow whey will drip into the bowl beneath. This gradual draining thickens the yoghurt naturally. After about 24 hours, the texture becomes dense and creamy, while a 48-hour strain produces an even firmer spread.

Untie the cheesecloth and gently transfer the thickened labneh into a serving bowl using a spoon or spatula. Smooth the surface and create a shallow swirl in the centre. Drizzle olive oil over the top before serving to enhance flavour and add a glossy finish.